How to Cook Japanese Salmon & Avocado Rice

How to Cook Japanese Salmon & Avocado Rice

Ingredients Japanese Salmon & Avocado Rice:

• 300g sushi rice
• 350g skinless salmon fillet
• 2 small, ripe avocados, sliced
• juice 1 lemon
• 4 tsp light soy sauce
• 4 tsp roasted sesame seeds
• 2 spring onions, thinly sliced
• 1 red chili, seeds removed and thinly sliced
• a small handful of coriander leaves

How to Make Japanese Salmon & Avocado Rice:

1. Rinse the rice through a sieve until the water is clear. Drain and put in a large saucepan with 400ml of water. Bring to a boil, reduce heat, cover and cook for 10-12 minutes until rice is almost cooked through. Remove from heat, then let sit, covered, for another 10 minutes.
2. Thinly slice salmon and arrange it on a plate with avocado slices. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the refrigerator to marinate for 10 minutes.
3. Carefully dip the juice from the salmon plate into the rice, then toss with a pinch of salt. Divide the rice among 4 bowls. Sprinkle sesame seeds, scallions, chilies, and coriander over the salmon and avocado, then serve with rice.